Paalakaayalu - the tiny, crunchy balls made out of rice flour and the right amount of seasonings is a traditinal snack from Andhra pradesh. Though they are a hit with the kids, I must admit adults show the same excitement and fervor towards them. Keep a big bowl of these nibblers in front of your family / guests, they would be devoured in no time.
If your family can pitch in to make those tiny balls out of the dough, your major share of work is done in no time. You can prepare them in large quantity and store in an air tight container.
These are especially made for SriKrishnastami in Andhra pradesh.
Rice flour - 2 Cups
Fresh grated coconut - 1 cup
Chili powder - 2 tsp
Salt - 1 & 1/2 tsp
A few pinches of asafoetida (hing)
Hot water to make the dough (I had to use 3/4 cup of water)
Oil to fry
- Mix all the ingredients and make a firm dough as you do for rice flour rottis.
Then make very small balls out of the dough and let them air dry for atleast 30 minutes. (Balls should be of around one cm diameter / should fit in a 1/2 tsp. Though mine seem to be of a jamoon size, they were really tiny. If the balls are fried immediately, without allowing to rest for the period mentioned, there are chances that the balls would explode).
- Heat enough oil in a deep pan. Drop a pea sized dough into the oil. If the dough sizzles and comes to the surface of the oil, then the temperature of the oil is perfect for frying paalakaayalu. Then turn down the stove to the lowest heat setting and fry the dough balls in batches with out over crowding the oil.
Don't rush and fry the balls on high heat. They will brown fast and won't be crunchy. Instead fry them on low heat flipping them in between till they turn slightly brown. Remove them with a slotted spoon and drain them on a plate covered with paper towel.
- Let them cool and store them in an airtight container.